Food science degree will work with the industry

The course is the culmination of years of planning, fuelled by Food Manufacture's HR forum at the university's Sutton Bonnington campus three years ago.

Andy Taylor, professor of flavour technology at Nottingham University, said: "My colleague Dr David Gray [of the School of Clinical Sciences] has driven the process and we have employed a person with experience of the food industry to prepare the materials."

The content "combines traditional lectures and practicals" with activities where students were required to use their initiative to solve problems, sometimes within a strict time frame, such as four hours, said Taylor. "We have sought views from across the sector and asked for case histories to make the course relevant." The development was funded by a grant from the University of Nottingham.

The degree covers several topics including food processing, chemistry, food safety and microbiology to meet the Institute of Food Science and Technology curriculum requirements.

Taylor is taking early retirement from his current academic post, but will continue to work part-time for Nottingham University.